Recipe: Seasonal Vegetables and Shrimp Over Pasta
This dish is light, easy, and perfect for using up the end of summer tomatoes and basil.
- 1 pint of shrimp (20-30) peeled and deveined
- 2 red bell peppers chopped
- 2 cloves of garlic minced
- 2 small yellow onions chopped (or 1 medium onion)
- 1 handful of fresh basil chopped
- 10-20 cherry tomatoes sliced in half
- 2 cups of pasta cooked and drained
- 2 tbsp of rice wine vinegar
- 2 tbsp of butter
- 2 tbsp of olive oil
- salt and pepper to taste
- juice of one lemon
- 1 cup of white wine
- Remove the shrimp from the refrigerator while the pasta cooks. Drain the pasta and set aside.
- Add the olive oil and onions to a large skillet on medium temperature. Cook until the onions are translucent.
- Add garlic and stir until fragrant (30 seconds).
- Add the butter, tomatoes and peppers. Cook for 5-10 minutes on medium until the peppers are tender.
- Season the shrimp with salt and pepper and add to skillet. Cook on medium -high, turning the shrimp to cook both side (1-2 minutes).
- Add the cooked/drained pasta to the skillet and stir together.
- Add the lemon juice, vinegar, and white wine. Cook on high until the mixture begins to simmer, and the sauce begins to thicken.
- Stir in the basil and serve.
I made this up the other night inspired by the basil and tomatoes in caprese salad. It turned out fresh and light, perfect with a summer white wine
I always try to use less pasta and more vegetables when I cook this kind of dish. When this is served family style each person can serve themselves what they want ( shrimp, veggies, pasta etc…). A great dish for outdoor dining, since the clean-up and serving is easy.
Let me know what you think!